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Apple Crisp Bars Recipe
If you love the cozy comfort of apple crisp but want something easy to slice, share, and pack up for later, this Apple Crisp Bars Recipe is about to be your new fall favorite.
These apple dessert bars give you everything you love about a classic apple crisp—soft cinnamon apples, a buttery crumb topping, and hearty oats—pressed into sturdy, handheld baked apple bars. They’re perfect for bake sales, lunchboxes, potlucks, or a quiet Sunday afternoon with a cup of coffee. I make a big pan of these apple streusel bars every September when the local apples show up, and they never last more than a day or two on my counter.
What Makes These Apple Crisp Bars So Special?
Think of these as apple crisp that grew up and got a job—still cozy and familiar, but a little more practical. You get the same warm, cinnamon-spiced apples and buttery crumb topping you love from an easy apple crisp recipe, but baked over a sturdy oatmeal crust. That means neat slices, easy transport, and no bowls of crumble collapsing as you serve.
These apple cinnamon oat bars tick a lot of boxes:
- They’re less fussy than pie.
- You don’t need to roll any dough.
- They freeze well.
- And they taste like fall, plain and simple.
Personally, I started making this apple crumb bar recipe when my kids were in middle school. I needed something that packed well for after-school snacks, but still felt like a real treat. Over the years, I’ve nudged the recipe toward more oats and real fruit and a little less sugar, so it sits nicely between dessert and snack.
Use them as a fall apple dessert for Thanksgiving, tuck them into a lunch bag, or warm them up with vanilla ice cream after dinner. They feel just as welcome on a holiday dessert table as they do on a paper napkin at the kitchen counter.
Why You’ll Love This Apple Crisp Bars Recipe
- All the flavor of apple crisp in bar form – Soft spiced apples, buttery crumb topping, and that classic cinnamon aroma in tidy oatmeal apple bars.
- Perfect make-ahead dessert – These apple crisp bars taste even better the next day as the flavors settle in.
- Easy to transport and share – Great for potlucks, bake sales, and neighbors; no spoon or bowl needed.
- Simple pantry ingredients – Flour, oats, sugar, butter, cinnamon, and apples—nothing fancy or hard to find.
- Flexible and forgiving – Works with different apples, gluten-free flour blends, or dairy-free butter substitutes.
- Cozy fall apple dessert – Apple cinnamon bars that make your kitchen smell like a little bakery on a cool day.
- Soft, crumbly, and still sturdy – Apple oat crumble bars that slice cleanly but still melt in your mouth.
- Freezer-friendly – Make a batch now and stash some apple crumble squares for busy weeks or unexpected guests.
Ingredients for Apple Crisp Bars
You’ll need three basic components: a crust, a cinnamon apple filling, and a buttery crumb topping. The good news: the crust and crumble are made from the same base mixture, so it’s simpler than it looks.
Pan Size
- 1 (8×8-inch or 9×9-inch) baking pan
- Line with parchment paper (with overhang) or lightly grease with butter or nonstick spray; parchment makes lifting and slicing much easier.
For the Oat Crust & Crumb Topping
- 1 ½ cups old-fashioned rolled oats
- Use regular rolled oats for the best texture—quick oats will work in a pinch but give a softer bar.
- 1 ¼ cups all-purpose flour
- A 1:1 gluten-free baking blend usually works well here if you need gluten-free apple bars.
- ¾ cup packed light brown sugar
- Dark brown sugar adds deeper caramel notes if that’s what you like.
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled
- Use salted butter if that’s what you have—just reduce the added salt to a small pinch.
- 1 teaspoon pure vanilla extract
For the Apple Filling
- 3–4 medium apples (about 3 cups peeled and finely chopped)
- Good choices: Granny Smith, Honeycrisp, Fuji, Braeburn, or a mix. Tart + sweet together makes the best flavor.
- 2 tablespoons granulated sugar
- You can swap brown sugar here for a deeper, molasses-like sweetness.
- 1 tablespoon lemon juice
- Helps balance sweetness and keeps the apples bright. Bottled lemon juice is fine.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional but lovely)
- 1 tablespoon cornstarch
- Thickens the juices so your baked apple bars hold together instead of turning soupy.
If you’d like extra texture and flavor, you can also sprinkle:
- ¼ cup chopped walnuts or pecans (optional, for the topping)
They turn your apple streusel bars into something that tastes like it came from a bakery case.
Step-by-Step Directions
Let’s walk through this easy apple crisp recipe so you feel confident from start to finish. Nothing here is tricky—just a few simple steps and some time in the oven.
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line an 8×8- or 9×9-inch baking pan with parchment paper, leaving some overhang on two sides.
- This parchment “sling” makes it simple to lift the apple crumb bar recipe out in one piece for clean slicing.
2. Make the Oat Crust & Crumble
-
In a large mixing bowl, stir together the oats, flour, brown sugar, baking powder, salt, and cinnamon.
- Break up any clumps of brown sugar with your fingers or a fork—this helps keep the mixture even.
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Pour in the melted butter and vanilla extract.
- Stir until the mixture looks evenly moistened and crumbly; you should be able to squeeze it in your hand and have it hold together, but it should still fall apart when pressed.
-
Set aside about 1 ½ cups of this mixture for the crumble topping.
- This doesn’t have to be exact; you just want enough to generously cover the top.
-
Tip the remaining mixture into your prepared pan and press it down firmly to form the crust.
- Use the bottom of a measuring cup or a flat glass to press evenly into the corners. A firmly packed crust gives you sturdier oatmeal apple bars later.
3. Prep the Apple Filling
-
Peel, core, and finely chop the apples into small pieces—about ¼-inch cubes.
- Smaller pieces cook faster and give you a more cohesive filling that slices nicely.
-
In a medium bowl, combine the chopped apples, sugar, lemon juice, cinnamon, nutmeg (if using), and cornstarch.
- Toss until the apples are evenly coated and there’s no dry cornstarch visible. Cornstarch is what keeps your apple cinnamon bars from getting soggy.
4. Assemble the Layers
-
Spread the apple mixture evenly over the pressed crust.
- Try to distribute the apples right up to the edges so every bar gets a good amount of filling.
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Sprinkle the reserved crumble mixture over the apples.
- Leave some bigger clusters and some finer crumbs; that mix of textures gives you a really nice buttery crumb topping.
-
If using, scatter the chopped nuts over the top.
- Press them in very lightly so they adhere but still peek out for crunch.
5. Bake
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Bake on the middle rack for 35–45 minutes, or until:
- The top is golden brown.
- You can see the apple filling bubbling gently around the edges.
Every oven runs a little different, so start checking around 32 minutes. A glass pan may take a few extra minutes.
6. Cool and Slice
-
Remove the pan from the oven and let the apple crisp bars cool in the pan on a wire rack for at least 1 hour.
- This part is hard, I know—but the bars set as they cool. Cutting too early can make them fall apart.
-
Once mostly cool (they can still be a tiny bit warm), use the parchment overhang to lift the whole slab out of the pan.
-
Place on a cutting board and slice into 12–16 bars, depending on how big you like your pieces.
- For very neat edges, chill the bars in the fridge for 30–45 minutes before cutting. A sharp, thin knife does the best job.
Servings & Timing
- Yield: About 12–16 apple crisp bars
- Prep Time: 20–25 minutes (including peeling and chopping apples)
- Bake Time: 35–45 minutes
- Cooling Time: At least 1 hour
- Total Time: Around 2 hours, most of it hands-off
If you’re planning to serve these as a fall apple dessert for guests, I suggest baking them in the morning and letting them rest until after dinner. The flavors deepen as they sit, and they slice like a dream once fully cooled.
Tasty Variations and Twists
One of the reasons I keep coming back to this recipe is how flexible it is. Here are some easy ways to customize your apple cinnamon oat bars:
- Caramel Apple Crisp Bars – Drizzle warm salted caramel sauce over the apples before adding the crumble topping for an extra indulgent treat.
- Gluten-Free Apple Crumble Squares – Use certified gluten-free oats and a 1:1 gluten-free baking flour blend in place of regular flour.
- Dairy-Free Apple Bars – Swap the butter for a good-quality vegan butter stick; look for one that’s meant for baking so the crumb holds together.
- Apple-Pear Dessert Bars – Replace 1 cup of the apples with chopped ripe pear for a softer, slightly floral filling.
- Cranberry Apple Oat Bars – Stir ¼–½ cup dried cranberries into the apple filling for tart pops of flavor and color.
- Maple Cinnamon Bars – Replace half the brown sugar in the crust with pure maple syrup (reduce the butter by 1–2 tablespoons to keep the texture).
Storage & Reheating Tips
These apple oat crumble bars store like a dream, which makes them great for busy weeks or holiday prep.
-
Room Temperature:
- Keep the bars in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm or humid, move them to the fridge so they don’t get too soft.
-
Refrigerator:
- Store in an airtight container for 4–5 days.
- Layer with parchment paper if you’re stacking them so they don’t stick together.
-
Freezer:
- Freeze cut bars on a parchment-lined sheet in a single layer until firm, then transfer to a freezer bag or container.
- They keep well for up to 2–3 months.
- Label with the date—trust me, things hide in the freezer.
-
Reheating:
- For that fresh-baked feel, place bars on a small baking sheet and warm at 300°F (150°C) for 8–10 minutes.
- A quick 15–20 seconds in the microwave works too, especially if you’re topping them with ice cream or whipped cream.
-
Make-Ahead:
- You can bake these a day or two ahead and store them in the fridge.
- Let them come to room temperature before serving, or warm gently if you like your cinnamon apple dessert cozy and soft.
Notes from My Kitchen (A Few Hard-Earned Tips)
-
Chop the apples small.
Larger chunks can stay a bit firm and make the bars hard to cut. Aim for pea- to blueberry-sized pieces for the best texture. -
Pack that crust firmly.
Think of it like pressing wet sand into a sandcastle mold—you want it tight. Loose crust leads to crumbly, messy slices. -
Use a mix of apples if you can.
Combining tart Granny Smith with a sweeter apple like Honeycrisp gives more depth than using just one kind. It’s a simple trick, but it really makes these apple dessert bars stand out. -
Let them cool fully (or even chill).
Warm apple bars taste amazing, but if you want tidy pieces, let them cool completely. I’ll often chill them, cut into squares, then bring back to room temperature. -
Adjust the sweetness.
If your apples are very sweet, you can lower the sugar in the filling to 1 tablespoon. With very tart apples, keep the full amount or even add an extra teaspoon. -
Play with the spices.
Cinnamon is classic, but a pinch of cloves, cardamom, or ginger can give your apple crisp bars a little signature twist that feels “yours.”
You know what? The first time I tested a version of these, I underbaked them and sliced too early. It was more like apple crisp in a heap. Tasty, but not what I intended. So if you’re unsure, give them a few extra minutes in the oven and that full cooling time—you’ll be rewarded with clean layers and a tender crumb.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats work, but the texture will be a bit softer and less chewy than traditional apple oat crumble bars made with rolled oats.
What kind of apples are best for this Apple Crisp Bars Recipe?
I like a mix of tart and sweet—Granny Smith with Honeycrisp or Fuji is lovely—but almost any firm baking apple will work.
Can I reduce the sugar in this recipe?
You can reduce the brown sugar in the crust by about 2–3 tablespoons and the sugar in the filling to 1 tablespoon; keep in mind the bars will be a bit less caramelized and sweet.
How do I keep the bars from getting soggy?
Make sure you add the cornstarch to the filling, bake until the edges are bubbling, and let the bars cool completely before covering and storing.
Can I make these apple cinnamon bars gluten-free?
Yes—use certified gluten-free oats and a 1:1 gluten-free all-purpose flour blend; the bars may be slightly more delicate but should still hold together nicely.
Do I have to peel the apples?
You don’t have to, but peeling gives a softer, more classic apple crisp texture; leaving the peels on adds color and a tiny bit more chew.
Why are my bars falling apart when I cut them?
They were likely cut while still too warm or the crust wasn’t packed firmly enough—chill them for 30–45 minutes and use a sharp knife for cleaner slices.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan; you may need a few extra minutes of baking time, so watch for golden topping and bubbling edges.
Wrapping It Up (And Serving It Warm)
These Apple Crisp Bars bring everything we love about a cozy pan of apple crisp into a portable, shareable format. You get buttery crumb topping, tender cinnamon apples, and hearty oats in every bite—perfect for fall gatherings, lunchbox treats, or a simple afternoon snack.
If you try this Apple Crisp Bars Recipe, I’d love to hear how it turns out for you—tell me which apples you used, any fun twists you added, or whether your family liked them warm with ice cream or straight from the fridge. And if apple desserts make your heart happy, take a look around for more fall apple dessert ideas and cinnamon apple treats you can bake next weekend.
Apple Crisp Bars
Ingredients
- 1 baking pan (8x8-inch or 9x9-inch) lined with parchment paper with overhang or lightly greased
- 1 1/2 cups old-fashioned rolled oats regular rolled oats preferred; quick oats work but give a softer texture
- 1 1/4 cups all-purpose flour a 1:1 gluten-free baking blend can be substituted
- 3/4 cup light brown sugar packed; dark brown sugar can be used for deeper caramel flavor
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter melted and slightly cooled; (1 1/2 sticks). Salted butter can be used if added salt is reduced.
- 1 teaspoon pure vanilla extract
- 3-4 medium apples about 3 cups peeled and finely chopped; Granny Smith, Honeycrisp, Fuji, Braeburn, or a mix
- 2 tablespoons granulated sugar can substitute brown sugar for a deeper flavor
- 1 tablespoon lemon juice fresh or bottled
- 1 teaspoon ground cinnamon for the apple filling
- 1/4 teaspoon ground nutmeg optional but recommended
- 1 tablespoon cornstarch to thicken apple juices
- 1/4 cup chopped walnuts or pecans optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving some overhang on two sides to create a sling, or lightly grease the pan. The parchment overhang makes it easy to lift the baked bars out for slicing.1 baking pan (8x8-inch or 9x9-inch)
- In a large mixing bowl, stir together the rolled oats, all-purpose flour, packed light brown sugar, baking powder, fine sea salt, and 1 teaspoon ground cinnamon. Break up any clumps of brown sugar with your fingers or a fork so the mixture is evenly combined.1 1/2 cups old-fashioned rolled oats, 1 1/4 cups all-purpose flour, 3/4 cup light brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
- Pour the melted, slightly cooled butter and vanilla extract into the dry mixture. Stir until the mixture is evenly moistened and crumbly. It should hold together when squeezed in your hand but still break apart easily.3/4 cup unsalted butter, 1 teaspoon pure vanilla extract
- Set aside about 1 1/2 cups of the oat mixture for the crumble topping. Tip the remaining mixture into the prepared pan and press it down firmly into an even layer to form the crust, using the bottom of a measuring cup or glass to pack it tightly, especially into the corners.
- Peel, core, and finely chop the apples into small pieces, about 1/4-inch cubes. Smaller pieces cook more evenly and give a cohesive filling that slices cleanly.3-4 medium apples
- In a medium bowl, combine the chopped apples, granulated sugar, lemon juice, 1 teaspoon ground cinnamon, ground nutmeg (if using), and cornstarch. Toss until the apples are evenly coated and no dry cornstarch remains.3-4 medium apples, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon cornstarch
- Spread the apple filling evenly over the pressed oat crust, distributing it right up to the edges. Sprinkle the reserved oat crumble mixture evenly over the apples, leaving a mix of larger clusters and smaller crumbs. If using nuts, scatter the chopped walnuts or pecans over the top and press very lightly so they adhere.1/4 cup chopped walnuts or pecans
- Bake on the middle rack of the oven for 35–45 minutes, or until the topping is golden brown and the apple filling is bubbling gently around the edges. Check starting around 32 minutes; glass pans may need a few extra minutes.
- Remove the pan from the oven and let the apple crisp bars cool in the pan on a wire rack for at least 1 hour so they can set. Once mostly cool, use the parchment sling to lift the slab out of the pan onto a cutting board. Slice into 12–16 bars, depending on your preferred size. For the cleanest edges, chill the bars for 30–45 minutes before cutting and use a sharp, thin knife.
